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Roasted Chicken Leg with Tomato, Capers and Polenta

>>>Roasted Chicken Leg with Tomato, Capers and Polenta
Simple Mediterranean flavours are front and centre of this glorious roasted chicken leg dish which is served over a bed of polenta.

This Roasted Chicken Leg with Tomato Capers and Polenta recipe is all about great combinations put together in a simple way to make a really tasty and simple dish… Yes you have to stand and stir the polenta but lets face it any chimp can stir, and as far as I am concerned a perfectly roasted chicken leg is about as tasty as it gets, ‘brown’ chicken meat has so much more flavour than the ‘white’ meat. I’m about to break out a tip here, please note it is a tip not a hack, there is no such think as ‘kitchen hacks’ no matter what Facebook likes to tell you, anyway buy a meat thermometer, seriously just buy one… Perfectly cooked meat every single solitary time, a roasted chicken leg can and will take anywhere between 25 and 40 minutes depending on a host of variables from the accuracy of your oven through to the size of the leg and the way it is cut. However if you remove your chicken leg from the oven when the internal temperature of the meat is at 70°C and rest until it reaches 73°C (that’s 158F and 164F) it will be juicy, perfectly cooked and safe to eat every single time, no matter what variables are at play.

Like this recipe? Then you should definitely check out this one!  Chicken Passanda

I typically buy whole chickens and joint them and really must put together a video of the preparation some time soon, it is a fabulously frugal way of shopping, I’ll take off the legs and do something like this roasted chicken leg or even these Za’atar chicken legs and then either take off the wings and freeze them until I have enough to do some hot wings, then I’ll take the breasts and then maybe stuff them or make roast them off and serve with petis pois a la Francaise, and even then I aint finished, I will take the carcass roast it off, turn it into stock and make ramen. Seriously 1 chicken, will easily make 3 meals for 2 and that is without trying, I could easily stretch that to 5!

Simple Mediterranean flavours are front and centre of this glorious roasted chicken leg dish which is served over a bed of polenta.
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Roasted Chicken Leg with Tomato Capers and Polenta

Simple Mediterranean flavours are front and centre of this glorious roasted chicken leg dish which is served over a bed of polenta.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2
Author Brian Jones

Ingredients

  • 50 g Shallot: Finely diced.
  • 50 g Carrot: Finely diced.
  • 25 g Celery: Finely diced.
  • 400 g Tomato.
  • 2 Chicken Legs: Separated into drums and thighs.
  • 2 Tbsp Olive Oil.
  • 2 Tbsp Balsamic Vinegar.
  • 50g Capers.
  • 500 ml Chicken Stock.
  • 75 g Polenta.
  • 35 g Parmesan Cheese.
  • 25 g Butter.
  • Salt.
  • Pepper.

Instructions

  1. Heat your oven to 200°C.

  2. Bring some water to the boil, cut a cross in the base of the tomatoes and plunge them in for 30 seconds.

  3. Refresh on cold water and you should now be able to peel the tomatoes and remove the seeds, cutting into 1cm cubes. This should leave around 175-225g of tomato cubes.

  4. Heat a pan over a medium heat and when hot add the olive oil.

  5. Season the chicken with salt and pepper and brown in the oil.

  6. Remove the chicken and now add the shallot, celery and carrot cooking for 2-3 minutes to soften.

  7. Add the balsamic vinegar and tomatoes and stir.

  8. Nestle the chicken among the rest of the ingredients and sprinkle over the capers and transfer to the oven for 40 minutes.

  9. Bring the chicken stock to the boil and slowly pour in the polenta and return to an 'almost boil'.

  10. Now turn down the heat under the polenta to low and cook stirring every couple of minutes for 40 minutes. Grab a glass of wine and some music you will be fine!

  11. Stir in the butter and Parmesan cheese and check the polenta for seasoning before serving.

Recipe Notes

Blitzing down some of the tomatoes and vegetables with the cooking juices makes a glorious sauce if you want one.

Like this recipe? Then you should definitely check out this one!  Chicken Legs with Romesco Sauce
Simple Mediterranean flavours are front and centre of this glorious roasted chicken leg dish which is served over a bed of polenta.
Simple Mediterranean flavours are front and centre of this glorious roasted chicken leg dish which is served over a bed of polenta.
2017-10-06T04:15:58+00:00

12 Comments

  1. Amanda | Chew Town October 6, 2017 at 5:25 am - Reply

    Chicken, polenta and tomato are an absolutely winning combination – This would have been an incredible tasting dish.

  2. [email protected] October 6, 2017 at 8:10 am - Reply

    Love your style of cooking, you should definitely have a tv show. Love step 10. Great kitchen tips too.

    • Brian Jones October 9, 2017 at 6:44 am - Reply

      Hahahaha, it would almost certainly need to be on after the watershed 😉

  3. Corina Blum October 6, 2017 at 10:15 am - Reply

    This sounds like one of those ultimate autumn/winter comfort food recipes. It looks great the way it’s been presented too.

  4. Katie | Healthy Seasonal Recipes October 6, 2017 at 10:35 am - Reply

    I totally agree that a meat thermometer is a must. Cooks who rely on the time range in a recipe, are missing out on fabulously tender but not-over-cooked meat!

    • Brian Jones October 9, 2017 at 6:46 am - Reply

      Absolutely, there are just too many variables to rely on timing and perfectly cooked meat is such a real treat!

  5. Ellen October 6, 2017 at 11:14 am - Reply

    This would make such a delicious and special dinner for a birthday or anniversary.

    • Brian Jones October 9, 2017 at 6:47 am - Reply

      It’s really rather simple so no need to wait for a special occasion, it’s everyday food for us.

  6. Cathleen @ A Taste of Madness October 8, 2017 at 10:46 pm - Reply

    My stomach literally rumbled. It is Thanksgiving for us Canadians, and I am not a fan of turkey. Chicken is so much better!

    • Brian Jones October 9, 2017 at 6:50 am - Reply

      A turkey is way too much for the two of us so pretty much never cook it, chicken legs on the other hand are p a perfect size for a single serving have a much better flavour profile and is just all around a winner… Hope you had a great Thanksgiving!

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